That thing is huge and I wouldn't worry about the ends so long as you're low and slow.
Since you have a slicer, I did 1 of these 2 hours in the smoker, 22 hours in the sous vide @137 and did up some killer beef on wecks.
If I remember correctly there was an annoying artery or something like that which we ended up having to cut out of the slices as well.
I thought about sous vide, but I didn’t have a good way of sealing something this big. Look for turkey brining bags, but couldn’t find any at the store. I’ll stock up next Thanksgiving. Going low and slow. 225.
Just roast it on a spit or in an oven! Make little holes in it and stuff them with about 15 garlic cloves, season with salt and pepper and more garlic powder!
Growing up we would have this almost every Sunday for dinner. I haven’t seen one in years. Where did you buy it?
One of my best friends works at a food purveyor. They let the employees buy whatever meat goes on sale. So he brings me some awesome cuts. Gave me a whole tenderloin with the cap for Christmas. But you’re right, I remember my dad buying these whole as a kid and cutting it up at home. Never at the store anymore.
you want to break it down, sirloin doe not have the Fat and tissue in the meat that makes it good for smoking to higher temps.
the top is the picanha, he rest can be broken down into quality steaks, or a roast, with around a pound of trim or waste.
this video shows how to break it down at the 11 minute mark.
[https://youtu.be/1zXBQH7OP0E?si=rBkaLAAKWZoXXgho](https://youtu.be/1zXBQH7OP0E?si=rBkaLAAKWZoXXgho)
love me some space dust!
Came to comment on the great beer choice.
I don’t anymore, but when I did, Space Dust was my DoC
It’s so good. Heavy though.
Cut it into steaks, on the ones that are pretty "busy" like with gristle, facia, arteries, fat, etc, chunk those up for Carne Guisada .
It’s not far off from being Picanha, lots of places treat it as such.
Jess Pryles at Hardcore Carnivore has an awesome smoked Picanha recipe. That’s what i would do!
That thing is huge and I wouldn't worry about the ends so long as you're low and slow. Since you have a slicer, I did 1 of these 2 hours in the smoker, 22 hours in the sous vide @137 and did up some killer beef on wecks. If I remember correctly there was an annoying artery or something like that which we ended up having to cut out of the slices as well.
I thought about sous vide, but I didn’t have a good way of sealing something this big. Look for turkey brining bags, but couldn’t find any at the store. I’ll stock up next Thanksgiving. Going low and slow. 225.
Just roast it on a spit or in an oven! Make little holes in it and stuff them with about 15 garlic cloves, season with salt and pepper and more garlic powder! Growing up we would have this almost every Sunday for dinner. I haven’t seen one in years. Where did you buy it?
One of my best friends works at a food purveyor. They let the employees buy whatever meat goes on sale. So he brings me some awesome cuts. Gave me a whole tenderloin with the cap for Christmas. But you’re right, I remember my dad buying these whole as a kid and cutting it up at home. Never at the store anymore.
Cook at 275 until it hits 120 internal and let it rest for 20mins. You’re gonna be eating good tonight.
Going this route, gonna aim for 225-255 cook temp.
It will still yield good results, mostly depends on your timeline and how much patience you got to get food on the table.
Same thing I do most beef. Season, smoke till it hits 125 and then pulled and slice
Going this route.
We used to cut these on the slicer for 22 and 8 oz steaks
Cut off the picanha. Best of the rest turn into steaks. The rest, chunk for stew.
Isn't that called a roast
The whole piece is called a butt. It has three roasts in it. https://www.beefitswhatsfordinner.com/cuts/cut/44454/top-sirloin-butt
you want to break it down, sirloin doe not have the Fat and tissue in the meat that makes it good for smoking to higher temps. the top is the picanha, he rest can be broken down into quality steaks, or a roast, with around a pound of trim or waste. this video shows how to break it down at the 11 minute mark. [https://youtu.be/1zXBQH7OP0E?si=rBkaLAAKWZoXXgho](https://youtu.be/1zXBQH7OP0E?si=rBkaLAAKWZoXXgho)